These tasty pickled beets are easy to prepare. There’s no need to process them, as they can linger in the fridge for up to three weeks.

Yield: Makes 8 cups.



  • 10 medium beets, unpeeled
  • 2 cups apple cider vinegar
  • 2 cups water
  • 1 3/4 cups sugar
  • 1 tbsp cinnamon
  • 1 tsp allspice
  • 1 tsp cloves


  1. Cook beets in boiling water until barely tender, about 25 - 30 minutes. Drain beets; cover with cold water and let stand until cool enough to handle.
  2. Trim and peel beets. Cut into thick slices or wedges.
  3. To prepare pickling liquid, combine remaining ingredients (vinegar through cloves) in a nonreactive saucepan. Bring to a boil; reduce heat and simmer 5 minutes.
  4. Add beets to pickling liquid and simmer 15 minutes; cool.
  5. Spoon beets and pickling liquid into a sterilized container. Cover and refrigerate for up to 3 weeks.
Nutritional analysis per 1/4 cup:

57 calories, 0 g fat, 0.4 g protein, 13.8 g carbohydrate, 0.9 g fibre, 21 mg sodium